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Buttonmushroompresentation (new)
The document summarizes the process for cultivating button mushrooms (Agaricus bisporus). There are 6 key sequential steps: 1) Phase 1 and 2 composting to break down raw materials, 2) spawning where mushroom mycelium is introduced to the sterile compost, 3) casing where a soil layer is added to promote mushroom formation, 4) pinning where primordia develop, 5) cropping where mushrooms are harvested over multiple flushes/breaks typically over 30-40 days, maintaining ideal temperature and humidity conditions. Proper compost preparation and environmental control at each step is important for successful mushroom cultivation.
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Buttonmushroompresentation (new)
- 1. Button Mushroom Dr. SuwanJintaanankul
- 2. Portabella is amarketing name the mushroom industry came up with for more flavorful brown strains of Agaricus bisporus that are allowed to open to expose the mature gills with brown spores;
- 4. Agaricus isa secondary decomposer, which means that bacteria and other fungi have to break down raw materials before Agaricus can grow. This is the process known as composting. Other kinds of cultivated mushrooms such as oyster mushrooms, enoki and shiitake are primary decomposers of wood, and composting is not necessary.
- 5. Mushroom production involves 6sequential steps, • Phase I composting, • Phase II composting, • spawning, • casing, • pinning, and • cropping.
- 7. The preparation ofmushroom compost is usually done in two stages. Phase 1 compositing • The breakdown of raw ingredients begins in Phase I (0utdoor phase). Phase I is pre - wetted and entire quantities of chicken manure and brewer’s grain are added in layer • building the raw ingredients into long rectangular piles called "ricks" or “stack”
- 8. •These stacks arethen periodically turned: after 2-3days adding quantities of urea ,watered, and formed. About 3-4 turning on each 2-3 days •Temperature fluctuations during this phase are paralleled by similar changes in the numbers of thermophilic (heat loving) bacteria
- 9. • These organismsstart to grow rapidly and release energy in the form of heat; the internal temperature of compost can reach up to 80oC. • Thermogenesis by microorganisms initiates the heating of Phase I and also produces heat in Phase II.
- 10. • Phase Icomposting lasts from 7 to 14 days depending on the condition of the material at the start and its characteristics at each turn. • It is considered complete when the raw ingredients have become pliable and are capable of holding water. • The odor of ammonia should be sharp, and the color of the compost is dark-brown in color, indicating caramelization and browning reactions have occurred.
- 11. Phase 2 composting •compost is loaded into wooden trays, which are stacked, or shelves , to a dept of 15-20 cm. for spawning and then placed in specially designed rooms where the environmental conditions can be manipulated (indoor). • Pasteurization is accomplished early in the Phase 2 operation, temperatures of 66oC for a minimum of 2 hours, and is necessary to kill many insects, nematodes, and other pests or pathogens that may be present in the compost.
- 13. • Cool air; 48⁰C – 50 ⁰C is introduced into the Phase 2 room to assure adequate oxygen, and to help dissipate ammonia then steamed with 57 ⁰C -59 ⁰C for effective pasteurization of the compost • An important function of Phase 2 microbes that survive from the pasteurization process is the conversion of residual ammonia into protein. Because ammonia is lethal to the mushroom mycelium, it must be removed by the end of Phase 2.
- 14. • Take 3-4days after the odor of ammonia is no longer present, Phase 2 is over and the compost temperature can be dropped to 24oC-28 oC for the addition of the mushroom mycelium, called "spawning."
- 15. Adding materials tocompost 2 • Nemagon (60%) 0.200 litre • Furadan 3 G 0.750Kg • Lindane or BHC 5% dust 1.250 Kg • Potassium sulfata or Muriate of potash 15.0 Kg • urea (46%N) 18 Kg • Molasses 25 Kg • Calcium ammonium nitrate or ammonium sulfate (20.6%N) 45 Kg • Wheat bran 150 Kg • Gypsum 150 Kg • Wheat straw 1,500 Kg For 5MT of wet compost: assuming that ≥65% of
- 16. The substrate isnow set for A. bisporus to take over, and the substrate is said to be 'selective' for the growth of the mushroom.
- 17. 3 . Spawning •Mycelium of A. bisporus propagated vegetatively on sterilized cereal grain is known as "spawn" (figure to the left). • The grain medium mixed with calcium like gypsum, is sterized at 121⁰C and 15lbps pressure or 2 hrs. for 100 ⁰C . And inoculated with pure primary culture ; in agar. • The grain medium is incubated at25 ⁰C , in 2-3 weeks , impregnated white mycelium cover the grain
- 19. • After spawning,the compost is maintained at approx. 24oC, and relative humidity 80-85% and CO2 levels are kept high to minimize drying of the compost. • The spawn will begin to grow and produce a thread-like network of mycelium throughout the compost. • Complete colonization of the compost usually requires 12-20 days, depending on the spawning rate and environmental conditions.
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- 21. • To promotemushroom formation, casing soil is added as a surface layer (1.5 - 2 inches deep) on the colonized compost. The important transition from the vegetative to the reproductive stage of A. bisporus takes place in the casing layer, which is usually a mixture of peat and limestone.
- 22. • Mushrooms formonly after the compost is covered with a layer of casing material. • In addition to stimulating fruit body formation, the casing layer provides moisture essential for high yields and anchorage for the developing mushrooms. • Casing materials do not provide any nutrients to the mushroom mycelium.
- 23. • Before themushroom "pins" (primordia) start to develop, later is applied intermittently to raise the moisture level of the casing layer to field capacity. • Most Agaricus is grown in a place with high relative humidity and not much light. • the casing layer provides all the signal that is needed.
- 24. 5. Pinning • Primordiaor "pins" are knots of mycelium that eventually develop into mushrooms . • Once the mycelium has reached the surface of the casing layer, the mushroom is induced to pin by reducing both the air temperature (to 16-18oC) and the CO2 concentration (to 0.08%). • Fruiting occurs in well-defined flushes or breaks with the first harvestable mushrooms appearing 18 to 21 days after casing.
- 26. 6. Cropping • Themushroom crop grows in repeating 3- to 5-day cycles called "flushes" or "breaks“. • The individual flushes tend to produce progressively fewer mushrooms. In commercial practice, three to five flushes are picked before the crop is removed to make room for the next. • Most mushroom farmers crop their mushrooms for 30 - 40 days.
- 27. • During cropping,the casing layer is watered 2 to 3 times per week and air temperatures are maintained between 15-18oC. • This temperature range favors mushroom growth and lengthens the life cycles of both disease pathogens and pests.
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